1 of

Fillet steak with roasted shallots and garlic

Slowly roasted in their skins, shallots and garlic have a mellow sweetness that marries beautifully with juicy chargrilled fillet steak. Try serving with new potatoes roasted in their skins and sprinkled with chopped fresh thyme, and a green vegetable or salad.

The email addresses you've entered will not be stored and will only be used to send this email. Privacy policy

Ingredients
Serves: 4

500 g (1 lb 2 oz) shallots

2 whole heads garlic, roots and tops trimmed off

3 tablespoons olive oil

1 teaspoon balsamic vinegar

2 tablespoons chopped fresh flat-leaved parsley

Salt and black pepper

4 lean fillet steaks, about 125 g (4½ oz) each

1 teaspoon Worcestershire sauce

MethodPrep:10min › Cook:55min › Ready in:1hr5min

Heat the oven to 200°C (400°F, gas mark 6). Cut off the roots of the shallots, leaving them in their skins, and place them in a small roasting tin. Add the garlic to the shallots. Drizzle with 1 tablespoon of oil, cover with foil and roast for 40-50 minutes until they are very soft.

When the shallots and garlic are cool enough to handle, slip them out of their skins and place them in a small mixing bowl. Dress with 1 tablespoon of olive oil and the balsamic vinegar, stir in the parsley and season to taste.

Heat a ridged, iron grill pan over a high heat. Cut any fat off the steaks and rub them with the remaining olive oil and the Worcestershire sauce. Season to taste, then grill them for 2 minutes on each side for medium-rare steaks, or longer to taste. Serve with the garlic and shallot dressing.

Recently viewed

Reviews & ratingsAverage global rating:

(2)

Reviews in English (2)

I made the shallot and garlic with a meat-free substitute for the steak but got to say it was delicious. Really simple to make, but really tasty and a little sweet. Will definitely be making it again!
-
03 Aug 2016